Radish Cake (Pressure Cooker + Video)

I was asked if we could use an electric pressure cooker, Instant Pot to make radish cake via email. Definitely we can! It can be done quicker than steaming in a wok.

This year’s Chinese New Year is just around the corner. When I made radish cakes again for preparing CNY, I also shot some video clips showing the whole process step-by-step. I used the same radish cake recipe that I used year after year, only omitted the Chinese bacon (臘肉) this time.

If you like to add shiitake mushrooms, feel free to go ahead. Yet remember to finish your cake as soon as you can since mushrooms won’t last too long.

Chinese sausage and dried radish are salted, thus no need to season your batter with salt. You may dip your pan-fried radish cake with soy sauce if desired. Also, it goes perfectly with sriracha sauce. The taste is so good.

If you're interested in getting an Instant Pot, here's the info for you. I got it from Amazon (UK) as the model for sale in UK, with 220 volts, suitable for using in Australia.

If you’re living in US or any countries with 110~120 volts electrical system, the model listed on Amazon (US) is the one to go for.

Ingredients:

1 kg radish

170 gm rice flour

4 Tbsp wheat starch (澄麵)

1 (40 gm) Chinese sausage (臘腸)

55 gm Chinese dried shrimps, soaked until softened

60 gm dried radish, soaked for 10 minutes and squeezed the excess water out

2 shallots, minced

3/4 cup salt-reduced chicken stock (or homemade salt-free stock)

white pepper, to taste

Method:

Peel the radish and grate it into strips. I used a food processor. It’s done within a minute or so.

Blanch the Chinese sausage in boiling water to remove excess grease. It also helps to cut easily. Drain up and cut into dices.

Heat a little of oil over medium high heat. Add the diced Chinese sausage. Cook until oil is released. Add the dried shrimps and dried radish. Saute until aromatic. Set aside.

Heat some more oil to sauté the shallot. Toss in the shredded radish. Sprinkle white pepper to taste. Stir to combine. Pour in the chicken stock. Cook until the radish turns soft and translucent.

Remove from heat. Sift in the rice flour and wheat starch. Combine thoroughly. You’ll get a thick batter. Stir in the Chinese sausage, dried shrimps and dried radish. Transfer the batter into the glass containers or tin.

In your Instant Pot, put a trivet inside. Pour in 1½ cup of water. Cover the lid with the pressure handle to “sealing” position. Press “Manual” button and cook for 40 minutes. Run quick release.

Remove the radish cake from the pot. Let cool completely for easily cutting into pieces. Pan-fry them over medium high heat. Serve immediately. You may enjoy it as it’s when fresh from the pot if desired. The leftover can be kept in fridge for up to 2 weeks.

Notes：

The water content inside every radish is quite different. Adjust the amount of chicken stock accordingly. The consistency of your batter should look like the one shown in the video. Then your radish cake will be just right, neither too soft nor too tough.

If you're going to make this radish cake in a wok, please refer to this recipe.

If you're interested in getting an Instant Pot, here's the info for you. I got it from Amazon (UK) as the model for sale in UK, with 220 volts, suitable for using in Australia.

If you’re living in US or any countries with 110~120 volts electrical system, the model listed on Amazon (US) is the one to go for.

Hi Milkingcow,It's easily found in any Asian grocer. If you can't find it, you might skip it or use corn flour / corn starch. But the texture of your end product will be very different from mine. It still work though.